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Molecules 2018, 23(12), 3155; https://doi.org/10.3390/molecules23123155

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

1
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan 51200, China
3
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 526061, China
4
Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
*
Author to whom correspondence should be addressed.
Received: 9 November 2018 / Revised: 27 November 2018 / Accepted: 28 November 2018 / Published: 30 November 2018
(This article belongs to the Section Analytical Chemistry)
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Abstract

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor. View Full-Text
Keywords: HS-SPME-GC-MS; optimum condition; stinky tofu; brine; volatile flavor compounds; principal component analysis HS-SPME-GC-MS; optimum condition; stinky tofu; brine; volatile flavor compounds; principal component analysis
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Tang, H.; Ma, J.-K.; Chen, L.; Jiang, L.-W.; Xie, J.; Li, P.; He, J. GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions. Molecules 2018, 23, 3155.

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